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Pati, voice-over: 
Chihuahua was a crucial state

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00:00:02,233 --> 00:00:04,433
in the Mexican Revolution,

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serving as the heart of 
Pancho Villa's battles

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00:00:07,433 --> 00:00:10,100
that shaped the course 
of Mexican history.

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00:00:10,233 --> 00:00:12,900
One of those battles 
made this hacienda

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00:00:13,033 --> 00:00:15,933
the official White House of 
Mexico for a single day.

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00:00:16,066 --> 00:00:19,300
And it's been such a journey.

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Pati, voice-over: Now it's where 
Diana Acosta and her family

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00:00:22,133 --> 00:00:25,400
continue making foods from 
the time of the revolution.

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[Speaking Spanish]

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00:00:27,833 --> 00:00:29,400
We're gonna get going.

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Pati, voice-over: To my kitchen 
for stacked chile

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verde enchiladas with eggs

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featuring layers of 
corn tortillas

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bathed in a silky green sauce,

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melted cheese, crunchy onion,

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and topped with perfectly 
cooked sunny-side-up eggs.

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Mm. mm.

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Pati, voice-over: 
Ending with empanadas filled

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with a sweet spiced

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pumpkin and apple filling,

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encased in a puffy golden crust,

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perfect for 
a satisfying dessert.

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It's perfect.

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♪

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What a feast!

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♪

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Mm!

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So succulent.

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These beans are insane.

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[Laughter]

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Mm.

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♪

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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♪

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Announcer: 
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Men: ♪ Avocados from Mexico ♪

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[Acoustic guitar plays 
Nationwide jingle]

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Announcer: Levenger-- 
nearly 40 years of craftsmanship

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for readers, writers, 
thinkers, and doers.

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♪

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Pati, voice-over: The Mexican 
Revolution, starting in 1910,

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was a complex conflict

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aimed at overthrowing dictator 
Porfirio Diaz,

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who had held power for 35 years.

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Chihuahua emerged as 
a key battleground

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where dissatisfaction 
with Diaz's regime

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fueled revolutionary leaders 
like Pancho Villa

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and Francisco I. Madero

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to organize a fierce resistance.

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[Pati and woman 
speaking Spanish]

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Pati, voice-over: 
Diana Acosta and her family

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have lived in the legendary

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hacienda for generations.

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Her great-grandfather worked 
for the wealthy owner,

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Luis Terrazas, who fled 
when the war broke out,

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and Mexican law 
allowed him to continue

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living on the property.

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They have lived here ever since.

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Her grandfather also bravely

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took up arms in the revolution,

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becoming a general 
for the resistance.

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He's in the green uniform 
to the left

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on this mural in Casas Grandes.

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Diana: You can see 
some of the holes here

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are real bullet holes

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from the Mexican Revolution,

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because Pancho Villa, 
you know, thought that

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you know, Luis Terrazas, 
it will be

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a lot of treasure 
and gold,

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but it was just 
a hacienda

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for the cattle, so,

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they--I mean, 
the bank was not here.

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Oh, so, they came here.

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[Both speaking Spanish]

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Oh, I want to see.

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And we love this room.

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♪

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So, this was the original

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kitchen of 
the hacienda, Pati,

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and this is 
where my grandma,

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my great-grandmother, 
used to cook

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for Don Luis Terrazas.

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So, she was the main cook 
for, like, a decade.

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Yes. So, she told 
my grandmother

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that they always need 
to be prepared

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with food and fire 
because they don't know

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when Don Luis Terrazas 
will arrive.

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Pati, voice-over: The Mexican 
Revolution also influenced

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some of the ways we enjoy 
Mexican food today.

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Foods like burritos 
were nourishing

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and easy to travel with,

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as well as 
canning and preserving,

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like how Diana's mother 
Doña Sarita Ramirez

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still cooks today for her 
husband Don Guillermo Acosta

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and their family.

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[Speaking Spanish]

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I was asking Sarita 
how long it took

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to make everything 
for this amazing meal,

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and she said an hour 
and a half, and it makes sense

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because she preserves 
tomatoes and meat

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and corn and beans

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and it's ready 
just to be seasoned.

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It's so smart. 
This is, like...

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[Both speaking Spanish]

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'Cause she cooks the meat 
and she has it ready

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and she cans it 
and preserves it,

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and so it's ready.

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Pati, voice-over: She cans 
just about everything.

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[Both speaking Spanish]

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Mm. Mm-hmm. Mm. 
Mm. Mm-hmm-hmm.

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Pati, voice-over: Today, 
we are taking this canned meat

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along with other 
preserved ingredients

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and using them to create 
another delicious dish

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from era of 
the Mexican Revolution--

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beef empanadas and cheesy corn.

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[Both speaking Spanish]

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[Sizzling] 
Sarita: Mm. [Laughs]

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[Both speaking Spanish]

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Pati, voice-over: Diana 
and her family have upheld

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the rich legacy of 
Hacienda San Diego

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by not only 
maintaining the grounds

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but also preserving the recipes

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passed down through 
the generations,

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like these tender 
beef empanadas,

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the most incredible cheesy corn, 
and fresh cheese.

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Everything is so beautiful. 
The food, I can't wait.

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[Pati and Don Will 
speaking Spanish]

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Cheesy! Ooh.

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Mennonite cheese.

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[Speaking Spanish]

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Y the el preserved corn.

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[Sarita speaking Spanish]

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Mm. Diana, 
I'm so impressed.

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Like, as a Mexican,

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of course, I'm from Mexico City,

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pero, there's so much 
I don't know about Chihuahua

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and it's been such a journey,

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and me and my team, 
we're so fascinated

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'cause it's so rich in food,

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it's so rich in culture, 
it's so rich in people.

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It's been truly amazing.

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♪

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We're gonna get going

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and we're gonna 
make some stacked

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chile verde enchiladas

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that use so much of that 
Mennonite cheese,

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and they're incredible 
for a festive lunch

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or for any time you want to just

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treat yourself or others

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to a beautiful, delicious, 
super-satisfying breakfast.

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So, I'm gonna get started 
by slicing, like,

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3/4 of this large white onion.

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I have my heat set at medium.

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I'm gonna add about 
two tablespoons of oil

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and one tablespoon 
of unsalted butter.

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I want to make sure 
the butter melts

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before I add the onion.

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I'm slicing, like, 
3/4 of one large onion,

166
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and I'm reserving 1/4 
of the onion to chop it

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to use it as 
a layering ingredient

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for when I build the enchiladas.

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So, adding the onion in there.

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The onion, that's starting 
to soften.

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And I'm gonna add 
3 garlic cloves

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that I'm going to thinly slice.

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Chile verde in Mexican 
culinary lingo is these chiles.

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The thing is, if in a Mexican 
recipe you say chile verde,

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it can be any of these chiles.

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Like, all of these chiles 
are verdes.

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But if you get a chile verde 
in a recipe

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and it doesn't say jalapeño 
or serrano or poblano,

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then you know you're referring 
to this chile verde--chilaca.

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It's kind of citrusy, 
more pungent and bright

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than, say, the poblano.

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If you can't find a chilaca, 
in a pinch

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you can use a poblano.

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00:10:11,066 --> 00:10:15,533
This is a chilaca 
that has been roasted.

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I put it under the broiler

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and then put it in a bag or bowl

187
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and cover it and let it 
really sweat,

188
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and then the skin just 
peels off super easily.

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And then you just make a slit 
and you remove all the seeds.

190
00:10:33,966 --> 00:10:37,066
And then you have 
your clean chile verde.

191
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You can leave them whole 
or cut them in strips

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like I have here.

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So, this is completely softened.

194
00:10:44,566 --> 00:10:48,666
Gently starting to brown. 
I'm gonna add the flour.

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Now, these are the details 
that may make your sauce

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taste different from mine.

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So, if you left 
your onion and garlic

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to brown more than I did,

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you're gonna have 
a deeper-tasting sauce.

200
00:11:01,233 --> 00:11:03,933
I'm adding the flour right now.

201
00:11:04,066 --> 00:11:06,366
I'm gonna stir the flour.

202
00:11:06,500 --> 00:11:10,766
Now, you can cook the flour 
to whichever point you want.

203
00:11:10,900 --> 00:11:14,300
I like to cook it until 
it starts smelling toasty

204
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and the flour gains 
a little color.

205
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Now I'm gonna add my chiles 
and here I have

206
00:11:19,933 --> 00:11:22,200
two pounds of chilaca chiles.

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And then I'm gonna add marjoram.

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00:11:27,166 --> 00:11:30,833
Now, you can use dried or fresh.

209
00:11:30,966 --> 00:11:35,800
Since I found fresh, I'm gonna 
use, like, two tablespoons.

210
00:11:35,933 --> 00:11:38,233
I'm just gonna finely chop here.

211
00:11:39,466 --> 00:11:41,866
So, chopping doesn't need 
to be fine

212
00:11:42,000 --> 00:11:44,833
because I'm gonna puree 
this sauce anyway.

213
00:11:45,900 --> 00:11:48,000
I'm adding the marjoram in here.

214
00:11:49,433 --> 00:11:51,800
I'm gonna add a teaspoon salt.

215
00:11:54,166 --> 00:11:57,166
I'm gonna stir these. 
And by now,

216
00:11:57,300 --> 00:12:01,766
my roux has really, really 
thickened and browned,

217
00:12:01,900 --> 00:12:05,000
which is gonna give my sauce 
another layer of flavor.

218
00:12:05,133 --> 00:12:07,300
So, I'm just gonna pour 
two cups of chicken broth

219
00:12:07,433 --> 00:12:10,533
and look at this 
beautiful pitcher!

220
00:12:10,666 --> 00:12:15,333
Brought to my home all the way 
from Chihuahua in my suitcase.

221
00:12:15,466 --> 00:12:18,366
And now I'm just gonna mix.

222
00:12:18,500 --> 00:12:21,566
Now, I'm gonna scrape 
as this cooks,

223
00:12:21,700 --> 00:12:26,200
and all that browning in 
the bottom is really delicious.

224
00:12:26,333 --> 00:12:29,166
Now, while this cooks,

225
00:12:29,300 --> 00:12:31,966
I can start preparing 
my tortillas.

226
00:12:32,100 --> 00:12:34,900
I'm gonna pour enough oil 
in this skillet

227
00:12:35,033 --> 00:12:38,966
to make it about a quarter-inch 
or a little less.

228
00:12:40,433 --> 00:12:42,633
Now, the principles 
of enchiladas,

229
00:12:42,766 --> 00:12:46,066
like, no matter what kind of 
enchilada you make,

230
00:12:46,200 --> 00:12:49,666
are you need really good 
corn tortillas.

231
00:12:49,800 --> 00:12:51,633
Don't use, 
please, please, please,

232
00:12:51,766 --> 00:12:53,200
flour tortillas for enchiladas.

233
00:12:53,333 --> 00:12:54,400
They get soggy.

234
00:12:54,533 --> 00:12:55,666
You need to prepare

235
00:12:55,800 --> 00:12:56,866
your corn tortillas.

236
00:12:57,000 --> 00:12:58,266
That means you can either

237
00:12:58,400 --> 00:13:00,466
heat them or toast them,

238
00:13:00,600 --> 00:13:02,233
which will make 
the corn tortillas

239
00:13:02,366 --> 00:13:04,900
resilient and more sturdy

240
00:13:05,033 --> 00:13:06,966
and will hold the sauce better,

241
00:13:07,100 --> 00:13:09,933
or you can pass them 
through oil.

242
00:13:10,066 --> 00:13:12,533
You want to make sure that 
the oil is very hot,

243
00:13:12,666 --> 00:13:14,966
because if it's not too hot, 
it's just gonna make

244
00:13:15,100 --> 00:13:19,066
the tortillas absorb too much 
oil and not transform.

245
00:13:19,200 --> 00:13:23,400
So, you do this for about 
10, 15 seconds per side.

246
00:13:23,533 --> 00:13:26,400
This tortilla is perfect.

247
00:13:26,533 --> 00:13:27,966
Tortillas are ready.

248
00:13:28,100 --> 00:13:31,666
The sauce is ready 
to be pureed.

249
00:13:31,800 --> 00:13:36,300
This is a super-chunky 
chile verde sauce.

250
00:13:36,433 --> 00:13:37,933
We're gonna turn it into

251
00:13:38,066 --> 00:13:41,633
the silkiest, creamiest 
chile verde sauce.

252
00:13:41,766 --> 00:13:46,600
And...I'm also gonna start 
heating this pan

253
00:13:46,733 --> 00:13:49,566
'cause I'm gonna make 
my sunny-side-up eggs.

254
00:13:49,700 --> 00:13:52,266
Gonna puree this until 
completely smooth.

255
00:13:52,400 --> 00:13:53,766
This is what you want to do 
when you have

256
00:13:53,900 --> 00:13:56,333
something very hot to puree.

257
00:13:56,466 --> 00:13:58,066
Grab a towel, fold it,

258
00:13:58,200 --> 00:14:00,500
put it on the top of your lid, 
and press.

259
00:14:00,633 --> 00:14:02,633
[Whirring]

260
00:14:04,933 --> 00:14:05,800
[Whirring stops]

261
00:14:05,933 --> 00:14:08,500
♪

262
00:14:08,633 --> 00:14:11,100
Oh. The smell! 
I mean,

263
00:14:11,233 --> 00:14:13,300
this can be a soup, too.

264
00:14:13,433 --> 00:14:18,100
I'm gonna pour it right here 
in the same saucepan

265
00:14:18,233 --> 00:14:21,000
and then we're 
just gonna keep this

266
00:14:21,133 --> 00:14:23,566
over a very low heat 
just to keep it hot.

267
00:14:23,700 --> 00:14:26,500
Gonna add a little bit 
of oil to my pan

268
00:14:26,633 --> 00:14:28,933
and then I'm gonna 
crack two eggs.

269
00:14:29,066 --> 00:14:31,066
[Sizzling]

270
00:14:32,333 --> 00:14:34,566
Then I'm gonna add 
salt and pepper

271
00:14:34,700 --> 00:14:36,533
and I like to cover my eggs

272
00:14:36,666 --> 00:14:41,066
because that way the egg white 
completely cooks.

273
00:14:41,200 --> 00:14:43,233
As my eggs cook, 
it's gonna be a minute,

274
00:14:43,366 --> 00:14:45,366
I'm gonna cut some onion

275
00:14:45,500 --> 00:14:47,800
to layer in between 
the tortillas.

276
00:14:48,933 --> 00:14:51,800
Another second, which 
gives me an opportunity

277
00:14:51,933 --> 00:14:53,500
to chop some chives

278
00:14:53,633 --> 00:14:56,666
so that I can garnish my eggs.

279
00:14:56,800 --> 00:14:59,200
Perfect. Eggs are ready.

280
00:14:59,333 --> 00:15:02,633
Let's build. 
Tortilla that we prepared,

281
00:15:02,766 --> 00:15:05,500
dunking it in the sauce.

282
00:15:05,633 --> 00:15:09,566
Then...adding a little bit 
of onion.

283
00:15:09,700 --> 00:15:12,033
A lot of onion. 
I have some Mennonite

284
00:15:12,166 --> 00:15:14,366
Chihuahua cheese. Mm.

285
00:15:14,500 --> 00:15:20,166
The second layer. 
Onion, cheese, and one more.

286
00:15:20,300 --> 00:15:22,366
You can stack these 
up to heaven,

287
00:15:22,500 --> 00:15:26,400
but I find that 3 tortillas 
are very satisfying.

288
00:15:26,533 --> 00:15:29,633
And this is the last part. 
Cheese.

289
00:15:31,100 --> 00:15:32,133
Onion.

290
00:15:33,533 --> 00:15:36,466
How perfect is that? 
Of course, I'm gonna add

291
00:15:36,600 --> 00:15:41,266
more onion, more cheese, 
because I can't help myself.

292
00:15:41,400 --> 00:15:43,800
OK, fine, I'm gonna add 
a little bit more sauce,

293
00:15:43,933 --> 00:15:46,866
and chives just to 
make it pretty

294
00:15:47,000 --> 00:15:48,600
and something fresh.

295
00:15:48,733 --> 00:15:50,066
And now, excuse me.

296
00:15:52,200 --> 00:15:55,233
Ah. So beautiful!

297
00:15:55,366 --> 00:15:57,700
I love eggs. 
I love enchiladas.

298
00:15:57,833 --> 00:16:02,366
I love Chihuahua. 
Mm. mm.

299
00:16:02,500 --> 00:16:08,300
It's so satisfying. 
Not spicy at all.

300
00:16:08,433 --> 00:16:10,766
Super flavorful.

301
00:16:10,900 --> 00:16:12,766
Creamy, rich.

302
00:16:12,900 --> 00:16:16,100
You gotta try stacked 
chile verde enchilada.

303
00:16:16,233 --> 00:16:17,966
Mm. Mm.

304
00:16:18,100 --> 00:16:22,266
♪

305
00:16:22,400 --> 00:16:26,266
Sweets are so big and so 
delicious in Chihuahua,

306
00:16:26,400 --> 00:16:30,633
from dulce de leche and 
preserved fruits and empanadas.

307
00:16:30,766 --> 00:16:33,266
Empanadas are so delicious,

308
00:16:33,400 --> 00:16:36,366
and I'm gonna show you how 
to make my favorite take

309
00:16:36,500 --> 00:16:38,400
which I came up with 
here in this kitchen.

310
00:16:38,533 --> 00:16:41,166
It has pumpkin, apple, pecans,

311
00:16:41,300 --> 00:16:43,900
and I'm gonna start 
by making the filling,

312
00:16:44,033 --> 00:16:48,133
and in this saucepan that 
I have set over medium heat,

313
00:16:48,266 --> 00:16:51,933
I'm going to add 
the juice of an orange,

314
00:16:52,066 --> 00:16:55,566
and I'm gonna add 
a cup of water.

315
00:16:57,066 --> 00:17:00,766
Then I'm gonna add 
two cones of piloncillo,

316
00:17:00,900 --> 00:17:03,933
8 ounce each, which you know 
piloncillo by now.

317
00:17:04,066 --> 00:17:08,766
This is the most unprocessed 
form of cane sugar.

318
00:17:08,900 --> 00:17:11,300
And then I'm gonna add cinnamon,

319
00:17:11,433 --> 00:17:13,733
but now let's talk 
about cinnamon.

320
00:17:13,866 --> 00:17:18,166
This is Mexican cinnamon. 
It's Ceylon cinnamon.

321
00:17:18,300 --> 00:17:20,833
Super-sweet 
and fragrant-smelling,

322
00:17:20,966 --> 00:17:22,766
and you can break it 
with your hands.

323
00:17:22,900 --> 00:17:24,700
[Crack] 
Like this.

324
00:17:24,833 --> 00:17:26,700
I'm gonna add this piece

325
00:17:26,833 --> 00:17:29,433
into the syrup 
that I'm making here.

326
00:17:29,566 --> 00:17:33,500
See, if I used 
the Cassia cinnamon,

327
00:17:33,633 --> 00:17:37,266
which is this very hard bark,

328
00:17:37,400 --> 00:17:39,700
you couldn't break it 
into pieces,

329
00:17:39,833 --> 00:17:43,300
and it has a much more 
stringent, like,

330
00:17:43,433 --> 00:17:45,666
stronger, bitter taste.

331
00:17:45,800 --> 00:17:48,833
So, if you have a choice, 
go for this.

332
00:17:48,966 --> 00:17:51,766
What I'm gonna do now 
is I'm gonna cover this

333
00:17:51,900 --> 00:17:54,866
so that not much 
liquid evaporates

334
00:17:55,000 --> 00:17:58,800
but the piloncillo can dilute 
and mix with the liquid.

335
00:17:58,933 --> 00:18:02,900
I'm gonna cover it, 
let this thing become one.

336
00:18:03,033 --> 00:18:06,900
While that's happening, 
I'm gonna peel an apple.

337
00:18:07,033 --> 00:18:09,266
I have a Granny Smith here.

338
00:18:09,400 --> 00:18:11,733
And I was so surprised to see

339
00:18:11,866 --> 00:18:15,066
apple used in so many ways 
in Chihuahua,

340
00:18:15,200 --> 00:18:17,466
from spicy apple salsas

341
00:18:17,600 --> 00:18:19,333
to, of course, apple empanadas.

342
00:18:19,466 --> 00:18:22,533
Everywhere. I like to feel

343
00:18:22,666 --> 00:18:24,633
the bite of the apple.

344
00:18:24,766 --> 00:18:28,700
So, I'm just chopping it 
into little pieces.

345
00:18:28,833 --> 00:18:30,600
Using 1 1/2 pounds.

346
00:18:30,733 --> 00:18:34,566
I already have some 
chopped in here.

347
00:18:34,700 --> 00:18:38,200
I'm giving you a really unique 
and different pumpkin empanada

348
00:18:38,333 --> 00:18:39,533
by mixing it with apple.

349
00:18:39,666 --> 00:18:42,333
The combination is divine.

350
00:18:43,800 --> 00:18:46,500
You see how the piloncillo 
is starting

351
00:18:46,633 --> 00:18:50,233
to melt and to break.

352
00:18:50,366 --> 00:18:56,100
But the smell of piloncillo 
cooking is so satisfying.

353
00:18:56,233 --> 00:18:58,133
It's so heartwarming.

354
00:18:58,266 --> 00:19:01,133
It smells like Mexico. 
Sweet Mexico.

355
00:19:01,266 --> 00:19:05,300
I'm gonna let it continue 
to mix and dilute.

356
00:19:06,633 --> 00:19:08,400
Let's see what 
this is looking like.

357
00:19:09,466 --> 00:19:11,600
Smelling delicious!

358
00:19:11,733 --> 00:19:15,233
So, you can see 
how it turned into

359
00:19:15,366 --> 00:19:18,266
a very bubbling, dark syrup,

360
00:19:18,400 --> 00:19:21,433
which I love, 'cause it has 
so much flavor already.

361
00:19:21,566 --> 00:19:23,133
So, what I'm gonna add now...

362
00:19:24,900 --> 00:19:27,500
is the juice of two limes.

363
00:19:27,633 --> 00:19:32,100
♪

364
00:19:32,233 --> 00:19:34,466
It's gonna have such 
intricate flavors,

365
00:19:34,600 --> 00:19:38,933
'cause we have sweet, tangy, 
rustic, citrusy.

366
00:19:39,966 --> 00:19:44,500
Then we're gonna add 
two cloves, but

367
00:19:44,633 --> 00:19:46,433
I'm gonna remove the stems.

368
00:19:46,566 --> 00:19:48,233
See, you grab your clove

369
00:19:48,366 --> 00:19:50,566
and you remove the peppercorn.

370
00:19:50,700 --> 00:19:54,533
Then I'm gonna break that 
in here, crumble it.

371
00:19:54,666 --> 00:19:58,533
Just two, because cloves 
are powerful.

372
00:19:58,666 --> 00:20:02,633
So, now that my syrup 
is super-ready,

373
00:20:02,766 --> 00:20:04,500
I'm gonna add my apples.

374
00:20:07,200 --> 00:20:08,600
Let's mix it up.

375
00:20:09,800 --> 00:20:12,066
So, this is gonna cook down

376
00:20:12,200 --> 00:20:14,233
for, like, 8 or 10 minutes.

377
00:20:14,366 --> 00:20:16,966
What I want is for the apples

378
00:20:17,100 --> 00:20:20,866
to start becoming amber-colored.

379
00:20:21,000 --> 00:20:25,033
OK. So, as this happens, 
I'm gonna make the dough.

380
00:20:25,166 --> 00:20:27,833
It's so important to have 
a clean cooking station

381
00:20:27,966 --> 00:20:29,800
so then you can 
mess it up again.

382
00:20:29,933 --> 00:20:34,000
I have 8 cups of flour, 
which is about two pounds;

383
00:20:34,133 --> 00:20:39,266
one tablespoon of baking powder; 
one teaspoon salt.

384
00:20:39,400 --> 00:20:41,933
Mix this a little.

385
00:20:42,066 --> 00:20:45,666
Then I'm gonna add two cups 
of vegetable shortening.

386
00:20:45,800 --> 00:20:48,866
So, now what I'm gonna start 
to do, which is really fun,

387
00:20:49,000 --> 00:20:51,000
is I'm gonna start breaking

388
00:20:51,133 --> 00:20:53,533
the vegetable shortening 
into the dough.

389
00:20:53,666 --> 00:20:58,733
And you want these to become, 
like, just fine meal.

390
00:20:58,866 --> 00:21:03,233
I'm mixing the apples 
in the syrup as that cooks.

391
00:21:03,366 --> 00:21:07,366
I'm gonna add my sugar. 
I have one cup of sugar.

392
00:21:07,500 --> 00:21:11,266
And then gonna mix that in here.

393
00:21:11,400 --> 00:21:14,433
I'm gonna add 1 1/2 cups 
of whole milk

394
00:21:14,566 --> 00:21:18,166
and I'm gonna crack an egg.

395
00:21:19,866 --> 00:21:23,500
Whisk it a little 
before I add it in the dough.

396
00:21:26,366 --> 00:21:29,366
I'm gonna jump in. 
I'm just laughing because

397
00:21:29,500 --> 00:21:30,800
it's gonna get messy.

398
00:21:30,933 --> 00:21:33,200
And the egg.

399
00:21:33,333 --> 00:21:37,666
OK, here we go. 
Just mix with your hands

400
00:21:37,800 --> 00:21:39,400
until it comes together.

401
00:21:39,533 --> 00:21:40,966
You don't want to overdo it.

402
00:21:41,100 --> 00:21:43,466
♪

403
00:21:43,600 --> 00:21:46,566
But you can see the dough 
coming together.

404
00:21:46,700 --> 00:21:48,900
[Exhales] And if your dough

405
00:21:49,033 --> 00:21:50,866
seems to be a little bit 
more thirsty

406
00:21:51,000 --> 00:21:52,800
and it calls for 
a little bit more milk,

407
00:21:52,933 --> 00:21:57,300
can add a little more 
until it comes together.

408
00:21:57,433 --> 00:22:00,500
This feels good. 
It's not a perfectly

409
00:22:00,633 --> 00:22:03,000
beautiful, homogeneous dough.

410
00:22:03,133 --> 00:22:06,466
It's kind of rustic. 
That's what you want.

411
00:22:06,600 --> 00:22:09,400
I'm gonna let it rest there 
and sit a little

412
00:22:09,533 --> 00:22:11,033
as I finish my filling.

413
00:22:11,166 --> 00:22:12,466
Now, come see.

414
00:22:12,600 --> 00:22:15,800
I'm going to fish out 
the cinnamon

415
00:22:15,933 --> 00:22:19,933
because now I'm gonna 
add the vanilla.

416
00:22:20,066 --> 00:22:22,333
Just one teaspoon. 
Mix it up.

417
00:22:22,466 --> 00:22:25,833
And I have two cups 
of pumpkin puree.

418
00:22:25,966 --> 00:22:27,800
You can make it at home

419
00:22:27,933 --> 00:22:30,766
if you roast or boil 
your pumpkin,

420
00:22:30,900 --> 00:22:32,800
or you can just get a can.

421
00:22:32,933 --> 00:22:35,400
This would be one 15-ounce can.

422
00:22:35,533 --> 00:22:37,266
But make sure that you get 
the pumpkin puree

423
00:22:37,400 --> 00:22:40,066
that's not seasoned with 
spices or anything.

424
00:22:40,200 --> 00:22:43,300
So, we're gonna let this 
thicken a little

425
00:22:43,433 --> 00:22:45,466
and become a little 
more caramelized

426
00:22:45,600 --> 00:22:47,233
for about 8 to 10 minutes.

427
00:22:48,500 --> 00:22:50,466
OK. So, you have apples

428
00:22:50,600 --> 00:22:52,700
that have absorbed 
that piloncillo,

429
00:22:52,833 --> 00:22:55,100
orange, cinnamon syrup.

430
00:22:55,233 --> 00:22:56,233
Mm!

431
00:22:57,766 --> 00:23:00,133
OK, so, I'm gonna 
roll this out.

432
00:23:00,266 --> 00:23:03,000
And you see 
as you roll the dough,

433
00:23:03,133 --> 00:23:05,400
it becomes softer.

434
00:23:05,533 --> 00:23:08,000
Make sure that you have flour 
on your counter.

435
00:23:09,300 --> 00:23:12,333
I want about a quarter-inch 
of thickness

436
00:23:12,466 --> 00:23:15,466
because if not, the dough 
is gonna be too thick,

437
00:23:15,600 --> 00:23:17,166
and it's not gonna cook inside.

438
00:23:17,300 --> 00:23:18,833
This looks good.

439
00:23:18,966 --> 00:23:22,400
I have a 4 1/2-inch 
cookie cutter.

440
00:23:22,533 --> 00:23:25,633
If you don't have a 4 1/2- 
or 5-inch cookie cutter,

441
00:23:25,766 --> 00:23:27,733
you can use a Tupperware

442
00:23:27,866 --> 00:23:30,000
or a dish that you have at home

443
00:23:30,133 --> 00:23:32,066
to make rounds.

444
00:23:32,200 --> 00:23:34,633
Crack two eggs for my egg wash.

445
00:23:36,700 --> 00:23:38,700
All over the edges

446
00:23:38,833 --> 00:23:40,800
so that they close and seal.

447
00:23:42,600 --> 00:23:44,166
Add a tablespoon of filling.

448
00:23:45,333 --> 00:23:48,066
Then I'm adding chopped pecans.

449
00:23:48,200 --> 00:23:50,333
Chihuahua is a growing region,

450
00:23:50,466 --> 00:23:53,500
not only of apples, and pecans.

451
00:23:53,633 --> 00:23:56,366
So, now I'm closing 
the empanadas.

452
00:23:56,500 --> 00:24:01,466
I go like a taco 
and I close them like this.

453
00:24:01,600 --> 00:24:03,466
But it doesn't matter 
if it comes out a little

454
00:24:03,600 --> 00:24:07,266
because then it's caramel.

455
00:24:07,400 --> 00:24:10,433
Once that you have them down,

456
00:24:10,566 --> 00:24:13,266
seal the deal with a fork

457
00:24:13,400 --> 00:24:15,000
around the empanadas

458
00:24:15,133 --> 00:24:18,233
and then brush the top 
with more egg wash

459
00:24:18,366 --> 00:24:23,533
because it looks beautiful 
when it's in the oven.

460
00:24:23,666 --> 00:24:26,700
It adds color, it adds shine.

461
00:24:26,833 --> 00:24:30,866
And then they go in the oven, 
which is at 350,

462
00:24:31,000 --> 00:24:33,966
for anywhere from, like, 
22 to 24 minutes.

463
00:24:34,100 --> 00:24:36,133
♪

464
00:24:36,266 --> 00:24:37,133
[Ding]

465
00:24:37,266 --> 00:24:39,800
♪

466
00:24:39,933 --> 00:24:43,133
I've been getting so many 
requests throughout the years

467
00:24:43,266 --> 00:24:45,300
for pumpkin empanadas.

468
00:24:45,433 --> 00:24:47,166
These smell so good.

469
00:24:48,533 --> 00:24:51,166
This one's calling my name.

470
00:24:51,300 --> 00:24:55,466
So pretty! Mm.

471
00:24:55,600 --> 00:24:59,133
The empanada dough 
is so cushiony.

472
00:24:59,266 --> 00:25:02,133
It has the sweetness 
that it needs.

473
00:25:02,266 --> 00:25:04,633
It's not too much, 
not too little, it's perfect.

474
00:25:06,100 --> 00:25:08,533
The apple filling has the very

475
00:25:08,666 --> 00:25:11,466
soft bite of the cooked apples,

476
00:25:11,600 --> 00:25:14,233
of the crunchy from the pecans,

477
00:25:14,366 --> 00:25:16,600
and the velvety 
from the pumpkin puree.

478
00:25:16,733 --> 00:25:18,266
And I can see why empanadas

479
00:25:18,400 --> 00:25:20,633
were so famous during 
revolution times

480
00:25:20,766 --> 00:25:24,300
because these are things that 
you can just pack on the go.

481
00:25:24,433 --> 00:25:26,333
You're eating something 
super delicious

482
00:25:26,466 --> 00:25:29,800
and that will remind you 
of important revolutions.

483
00:25:29,933 --> 00:25:39,933
♪

484
00:25:46,466 --> 00:25:47,900
Pati: For recipes 
and information

485
00:25:48,033 --> 00:25:49,433
from this episode and more,

486
00:25:49,566 --> 00:25:51,366
visit patijinich.com

487
00:25:51,500 --> 00:25:52,700
and connect.

488
00:25:52,833 --> 00:25:54,433
Find me on Facebook, TikTok,

489
00:25:54,566 --> 00:25:57,700
X, Instagram, and Pinterest 
@PatiJinich.

490
00:25:58,733 --> 00:26:00,800
Announcer: "Pati's Mexican 
Table" is brought to you by...

491
00:26:00,933 --> 00:26:08,000
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492
00:26:08,133 --> 00:26:10,166
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493
00:26:11,300 --> 00:26:12,900
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494
00:26:13,033 --> 00:26:16,833
♪

495
00:26:16,966 --> 00:26:19,866
Announcer: Texas A&M 
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496
00:26:20,000 --> 00:26:21,766
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497
00:26:21,900 --> 00:26:22,966
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498
00:26:23,100 --> 00:26:24,866
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499
00:26:25,000 --> 00:26:26,766
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500
00:26:26,900 --> 00:26:31,866
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501
00:26:32,000 --> 00:26:34,166
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503
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504
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